Coconut Chicken & Green Bean Curry
with Garlic Tortilla Dippers- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Ingredients
1
Tomato
1
Chicken Tenderloins
1
Trimmed Green Beans
1
Mild Curry Paste
1
Coconut Milk
1
Garlic Paste
1
Coriander
1
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
Not included in your delivery
1
olive oil
Cooking Steps
• Roughly chop tomato. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and trimmed green beans, tossing occasionally, until chicken is browned and cooked through (when it's no longer pink inside), 5-6 minutes. • Add mild curry paste and tomato and cook until fragrant, 1-2 minutes. • Add coconut milk and a splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.
• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Brush or spread some garlic oil over both sides of a mini flourtortilla. • Heat a second large frying pan over medium-high heat. Cook tortilla until golden, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and garlic oil.
• Slice tortillas if preferred. • Divide coconut chicken and green bean curry and garlic tortilla dippers between bowls. • Tear over coriander to serve. Enjoy!
